Food
and cooking articles and information:
BRINGING
PUDDINGS TO LIFE - Rose and Raspberry Meringue Mess
by
Chef Phil Vickery
Celebrity
chef Phil Vickery cooks up a pudding storm
The
famous chef takes us through 6 of Britain's favourite
puds. Everybody loves a good pud! From homemade apple
pie to granny's spotted dick or mum's treacle tart,
everyone's a winner. But how often do you make home-made
puds and do you really know where to start?
Although
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
Celebrity
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create 6 classic
puddings. Click on Podcast below to watch his fourth
instalment demonstrating how to make Rose and Raspberry
Meringue Mess . . .
Still
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
PUDCASTS
To
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
THE
SWEET TASTE OF . . .
The
fourth Pudcast released in June features Phil demonstrating
how to make Rose and Raspberry Meringue Mess. A new
Pudcast containing a new recipe will be launched every
month until September, showing you how to produce
a range of delicious deserts, step-by-step.
Featured
recipes:
| |
March |
: |
Toffee
Apple Tart |
| |
April |
: |
Millionaires
Shortbread |
| |
May |
: |
Blueberry
and Passionfruit Cheesecake |
| |
June |
: |
Rose
and Raspberry Meringue Mess |
| |
July |
: |
Lemon
Posset (with Cardamom shortbread) |
| |
September |
: |
Banoffee
Pie |
WHAT
YOU GOT COOKIN'?
Cooking's
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
pride.
|
 CHEF
PHIL VICKERY
Phil
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
After
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
After
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
Phil
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
Writers.
Phil
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
|
ROSE
AND RASPBERRY MERINGUE MESS
Ingredients
2 roses, perfumed if possible
1 tbsp rosewater
Juice of 2 lemons
3tbsp icing sugar
170g (6oz) Carnation Condensed Milk
Few drops vanilla extract
284ml carton whipping cream, softly whipped
225g (8oz) fresh or frozen raspberries, defrosted
4 small meringues, crushed but not too small
Method
- Pick
the rose petals from the stalks. Roughly chop the
petals and place in a small bowl with the rosewater,
lemon juice and icing sugar and leave for 1 hour,
stirring occasionally.
- Using
a hand blender whizz the mixture to a loose puree,
leaving small pieces of rose petal visible.
- In
a large bowl, fold together the condensed milk, vanilla
extract and whipping cream.
- Reserve
a few raspberries for the top; slightly crush the
rest of them into the rose petal mixtrure, then gently
ripple through the vanilla cream.
- Layer
the meringue and the raspberry cream into 4 serving
dishes, ending with the reserved raspberries for the
top.
Tip:
This recipe works well with a mixture of berries.
try blackberries, blueberries, strawberries and raspberries.
Or for a tropical version try passion fruit, mango
and papaya.
Serves
4
www.carnation.co.uk
Published
22 June 2008
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